Mouth watering 😀 I want to eat this now!
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Kanjeevaram Idli
Cuisine:
Ingredients
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1 cup Raw rice
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1 cup Par boiled riceIdli rice
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1 cup Black gram dalUrad dal
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2 tsp Fenugreek seedsMethi seeds
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1/2 cup Fresh Curd
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1/4 cup Oil
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1/4 cup Ghee
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1 tbsp Pepper cornsKali mirch
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1 tbsp Cumin seedsjeera
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To taste Salt
Directions
Kanjeevaram is synonymous with temples and silk sarees. A trip to Kanjjevaram is incomplete without seeing Lord varadaraja perumal and having the kanjeevaram idli which is offered to him as prasadam and then distributed to the devotees.The taste of this particular idli prepared in the temple is divine. Ofcourse any Prasad when offered to HIM and then consumed is always divine. Such is HIS blessing.
My aunt Lakshmi, hails from Kanjeevaram and prepares this idli so well. She readily agreed to tell me the way she prepares it at home and I prepared it just like she does. It is absolutely delicious. These Kanjeevaram idlis are traditionally prepared in long cylindrical mouls, or cups made of Mandara leaves or in plates as I have prepared. Easy has it own advantage. The idlis prepared in the mandara cups have a unique flavor. Ofcourse you can prepare them using regular idli moulds too
Steps
|
1
Done
|
Soak both the rice, dhal and fenugreek seeds together for 3-4 hours in sufficient water.Drain and grind it very coarsely. Add salt and mix well. Let it ferment overnight. |
|
2
Done
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Next morning, add the curd and mix well. |
|
3
Done
|
Heat both the oil and ghee together. Add coarsely ground pepper and cumin to this and let it fry well. |
|
4
Done
|
Now apply oil to a plate or the small leaf cups. Fill up to half the cup or plate and steam well. Takes nearly 40 minutes to steam well. You can alternatively use the idli mould to steam too. |
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5
Done
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Let it cool completely. Then unmould it carefully.Cut into small servings and serve with Idli milagai podi and sambhar |
Kanjeevaram idli
Equipment
- Mixer for grinding
- Gas stove/ Induction stove
- Idli steamer
Ingredients
- 1 Cup Raw rice
- 1 Cup Par boiled Rice
- 1 Cup Black gram dal
- 2 tsp Fenugreek seeds
- 1/2 Cup Curd
- 1/4 Cup Oil
- 1/4 Cup Ghee
- 1 Tbsp Pepper corns
- 1 Tbsp Cumin seeds
- To Taste Salt
Instructions
- Soak both the rice, dhal and fenugreek seeds together for 3-4 hours in sufficient water.Drain and grind it very coarsely. Add salt and mix well. Let it ferment overnight.
- Next morning, add the curd and mix well.
- Heat both the oil and ghee together. Add coarsely ground pepper and cumin to this and let it fry well.Transfer this ghee mixture to the idli batter and mix well
- Now apply oil to a plate or the small leaf cups. Fill up to half the cup or plate and steam well. Takes nearly 40 minutes to steam well. You can alternatively use the idli mould to steam too.
- Let it cool completely. Then unmould it carefully.Cut into small servings and serve with Idli milagai podi and sambhar
Nutrition
Sodium: 9mgCalcium: 82mgVitamin C: 2mgVitamin A: 24IUSugar: 1gFiber: 8gPotassium: 121mgCholesterol: 19mgCalories: 504kcalTrans Fat: 1gSaturated Fat: 6gFat: 19gProtein: 15gCarbohydrates: 69gIron: 5mg
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Mouth watering 😀 I want to eat this now!